Synopsis of recent research by authors named "Tom De Winter"
- Tom De Winter's research primarily focuses on the microbiological dynamics and biodiversity of acetic acid and lactic acid bacteria in cocoa bean fermentation processes in Ghana, utilizing both culture-dependent and culture-independent techniques for comprehensive analysis.
- His findings include the identification of novel bacterial species such as Acetobacter ghanensis and the development of reliable genotypic tools like (GTG)(5)-rep-PCR for rapid classification of acetic acid bacteria from fermented cocoa beans.
- The studies highlight the limited biodiversity and population dynamics of lactic acid and acetic acid bacteria during the fermentation process, as well as factors influencing their growth and metabolite production, which are critical for improving cocoa fermentation quality.
